Sheet Pan Blueberry Lemon Pancakes
These sheet pan blueberry lemon pancakes have a fluffy cake-like texture and loads of berries and citrus flavor in every bite. They’re so easy to make too!
There’s something about the combination of lemon and blueberry that’s especially irresistible. The sweet berries balance the tart lemon perfectly, and the bright citrus flavor brings out the best in fresh blueberries. We love the combo in our lemon blueberry pancakes, and now you can enjoy it in these sheet pan blueberry lemon pancakes too.
Sheet pan pancakes are a baked pancake made by pouring the batter into a sheet pan and popping it in the oven until the whole thing is puffy and golden. The result is a single, large pancake that can be cut into smaller portions for serving. (And don’t worry, rectangular pancakes are just as delicious as the circle version.)
About this sheet pan blueberry lemon pancake recipe
Making pancakes on a sheet pan requires no flipping, less hands-on cooking, and since all the batter is spread out evenly, there’s less risk of burning. Plus, it’s a great way to have all your pancakes ready to eat at the same time!
These sheet pan blueberry lemon pancakes are perfect for breakfast or brunch with whipped cream and fresh berries, but they could also make a delicious dessert if you top them with a scoop of ice cream, blueberry sauce, and lemon curd—kind of like a lemon blueberry cake!
What you need
- Dry ingredients – All-purpose flour, sugar, cornstarch, baking powder, salt
- Wet ingredients – Egg, milk, vanilla extract, melted butter
- Topping – Blueberries, powdered sugar, lemon juice, lemon zest, melted butter
How to make them
Prepare. Preheat your oven to 350ºF. Line a sheet pan with parchment paper and then grease it with butter.
Make the batter. Whisk together the all-purpose flour, sugar, cornstarch, baking powder, and salt in a large bowl, then in a small bowl, whisk the egg, milk, vanilla extract, and 4 tablespoons of butter.
Stir the wet ingredients into the dry ingredients and pour the mixture into the prepared pan.
Tip: Tilt and jiggle the pan a bit to spread the batter in an even layer.
Make the lemon glaze. Whisk the powdered sugar, lemon juice, lemon zest, and melted butter in a small bowl. Drizzle half of this over the pancake batter, using a butter knife to create swirls.
Bake. Sprinkle blueberries over the batter, then bake the sheet pan blueberry lemon pancake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If you prefer a golden-brown color on your pancakes, simply pop them under the broiler for a minute or two. Keep a close eye on the pancakes and remove them as soon as they have reached the color you like—don’t walk away from the oven because they can burn fast!
Serve. Cut the pancakes into pieces, then plate and top with the remaining lemon glaze and blueberries.
Sheet pan pancakes can be eaten warm, cold, or at room temperature!
Sheet pancakes are made by pouring batter into a sheet pan or baking pan, rather than ladling it onto a griddle or skillet. The batter is baked in the oven, then the pancake is cut into pieces. This is a more hands-off version of making pancakes!
Yes, a 9×13 cake pan works well for sheet pan pancakes, but you will need to halve the recipe, or prepare the full recipe and make it in batches or use two cake pans.
How to make these sheet pan blueberry lemon pancakes your own
We love these sheet pan blueberry lemon pancakes as is but here are some easy variations for when you’re in the mood to switch things up.
- Swap out the blueberries. Replace the blueberries with raspberries or chopped strawberries.
- Make it richer. Sprinkle white chocolate chips over the batter just before baking.
- Use pancake mix. Simply follow the instructions on the box of pancake mix and add the blueberries and lemon glaze to it. Or use our homemade pancake mix!
- Try orange instead of lemon. For a citrusy, but less tart, flavor, swap the lemon juice and zest for fresh orange juice and zest.
- Make it gluten-free. Use our gluten-free sheet pan pancake recipe as the batter; keep the rest of the recipe the same.
Make Ahead Ideas
If you want to get a head start on this recipe, you can prepare the batter and store in an airtight container in the refrigerator overnight. The next morning, simply spread it into a sheet pan and bake according to the instructions below.
Sheet pan blueberry lemon pancakes can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. You can place parchment paper between the layers to keep them from sticking.
To reheat, place a pancake slice in the microwave for 15 to 20 seconds, warm it up in a toaster oven, or heat it on a sheet pan in a 325ºF oven. If you’re using the oven, I recommend covering the pancake with foil to keep it from drying out.
More sheet pan pancake recipes
- Cinnamon Swirl Sheet Pan Pancakes
- Bacon Sheet Pan Pancakes with Jalapeño & Cheddar
- S’mores Sheet Pan Pancakes
Get the Recipe: Sheet Pan Blueberry Lemon Pancakes
- 2 cups all-purpose flour
- ½ cup sugar
- ⅔ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 ¼ milk
- 2 teaspoons vanilla extract
- 4 tablespoons butter, melted (½ stick)
- 8 ounces blueberries
- 1 ¾ powdered sugar
- ¼ cup lemon juice
- zest of 1 lemon
- 1 tablespoon butter, melted
- Heat the oven to 350ºF.
- In a large bowl, combine the all-purpose flour, sugar, cornstarch, baking powder, and salt.
- In a small bowl, combine the egg, milk, vanilla extract, and 4 tablespoons of butter, whisking to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into a sheet pan prepared with parchment paper and greased with butter.
- Jiggle the pan slightly to spread the batter evenly across the pan.
- Prepare the lemon glaze by combining the powdered sugar, lemon juice, lemon zest, and melted butter in a small bowl, whisking until smooth.
- Drizzle half of the lemon glaze over the pancake mix and use a butter knife to create swirls in the batter.
- Sprinkle with blueberries and place in the oven.
- Bake for 15-20 minutes, checking the middle with a toothpick to confirm doneness.
- Top the pancakes with remaining lemon glaze and blueberries, if desired.
- Make Ahead: If you want to get a head start on this recipe, you can prepare the batter and store in an airtight container in the refrigerator overnight. The next morning, simply spread it into a sheet pan and bake according to the instructions below.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. You can place parchment paper between the layers to keep them from sticking.
- Reheating: To reheat, place a pancake slice in the microwave for 15-20 seconds, warm it up in a toaster oven, or heat it on a sheet pan in a 325ºF oven. If you’re using the oven, I recommend covering the pancake with foil to keep it from drying out.